Surprise "Eggnog" Smoothie, by Diane

I have stumbled upon something tonight in my kitchen that is unreal. I was originally intending to make a gingerbread smoothie, and just guessed at what ingredients might go into that. When I tried the end result, it tasted nothing like gingerbread. But I was okay with that, because to my surprise it tasted EXACTLY like a glass of one of my favorite holiday drinks- eggnog!!

I'm honestly not sure how this is possible, given there is no eggs or dairy in this smoothie and that there are flavors like molasses and banana in here! But this version is insanely healthier than the real version because there is no cream or sugar and instead there is a healthy banana plus the protein of almond milk and the anti-inflammatory spices.

Either way, this is delicious and a fantastic kitchen surprise that I'm already heading back to make a second glass of!!!

*Note: Had I not just run out of pumpkin for another recipe, I would have included it into this recipe. Having tasted this smoothie, I am even more sure that the end product would have been amazing!!

Ingredients:

1 ripe banana, chilled or frozen
1 cup vanilla sweetened almond milk
1 tbsp blackstrap molasses
1/8 tsp each cinnamon, turmeric, ginger, nutmeg
Sprinkle nutmeg

Directions:

Blend all the ingredients except the last until creamy and frothy, spinkle some extra nutmeg on top and sip!

Smoky Chorizo, Kale, and Sweet Potato Pumpkin Shepherd's Pie, by Diane

Yes, I have been on a shepherd's pie kick. It's been getting cold, and the simplicity of lightly cooking something and shoving it in the oven and having it feed me nutritiously and with the seasons all week long is just too good to resist. Here's my latest creation- a hearty wintery version.

Allow me to describe this dish in two words: DEAR GOD. This is one of my best creations to date. Words cannot express how well the spicy chorizo, smoky paprika, kale sauteed with onions and garlic, and cinnamon-y sweet pumpkin and sweet potato mash go together. And the gravy kicks it into umami territory- savory and damn good. This was so good that I made the fatal mistake of tasting it before packing it into containers for lunches and now I only have 2 days worth of lunches for the week... So...yeah, you should go ahead and make this recipe STAT. I'm already going to have to make another one :)


Ingredients:
Water
4 yams, peeled and cubed
1 lb. chorizo, casings removed
1 medium white onion, chopped
2 cloves garlic, minced
1 16 oz large bag of pre-chopped kale (the entire bag will fit in here I promise!)
1.5 tbsp smoked paprika
2 tsp chili powder
1 tbsp red chili flakes
Salt/pepper (I used Goya with pepper for extra flavor!)
2 tbsp flour
1 can pumpkin puree (not the pie mix!)
2 tsp cinnamon
1 large tbsp honey

Directions:

1. Bring a large pot of water to boil, add yams and cook until fork tender.

2. Preheat the oven to 350.

3. While the yams cook, heat a large saucepan to medium high and add chorizo, crumbling with the back of a spatula until it breaks down into small pieces. Add the onion and garlic and cook until onions become translucent and chorizo is browned.

4. Add in the kale in bunches, covering in between for 2 minutes, until it all cooks down and is wilted. Uncover and add seasonings to taste. You're going to want to oversalt this mixture as it tends to become more bland when mixed with the sweet potato-pumpkin mixture.

5. Turn heat to low, and spoon pan liquid into a small bowl. In another small bowl, add the flour. Whisk the pan liquid into the flour slowly until a gravy forms. Add gravy back into the pan, mix through, and layer evenly into the bottom of a 13x9 baking dish.

6. Drain the yams and add them back into the pot along with the pumpkin, cinnamon, and honey. Use an immersion blender (or a masher) to make the mixture fairly smooth. Layer over the top of the chorizo mixture.

7. Place the baking dish onto a cookie sheet to avoid spills and bake for 40 minutes or until the top has browned slightly and the chorizo mixture is bubbling. Let cool if you can stand it! :)

Moroccan Shepherd's Pie, by Diane

This twist on a fave comfort dish is inspired by the fall season, and it is so good!! Fairly easy to make, and all healthy ingredients with lots of good spices for you! It is incredibly comforting and warm which is good since it's full on winter out this weekend. Definitely a hit all around and will be in heavy rotation in the next few months! For more authenticity swap the turkey out for lamb.


Ingredients:

1 butternut squash, peeled and cubed
3 small yams, peeled and cubed
Water
1 lb. ground turkey
2 tbsp. EVOO
1 white onion, chopped
3 cloves garlic, minced
1 inch ginger, peeled and grated
1/4 cup golden raisins
1/2 cup pine nuts
1/2-1 cup cilantro, rough chopped (depends on how strong you like this taste!)
1 small bag frozen peas and carrots
1/2 tbsp tumeric, cumin, cinnamon
1 tsp chili powder
Salt and pepper
4 oz tomato sauce
1/2 cup beef broth (I used low sodium)
1/2 can pureed pumpkin
1 tbsp honey
3 tbsp almond milk (or whatever type of milk you prefer)
1 tsp cinnamon

Directions:

1. Preheat oven to 350.

2. Bring a large pot of water to boil, adding in the squash and yams. Cook until fork tender, drain, return to pot and set aside off the stove.

3. While the squash and yams cook, brown turkey in a large pan and drain, set aside.

4. Add EVOO to the large pan, then add in onions through salt and pepper, stirring until onions are browned and translucent. Add in tomato sauce and broth, return turkey to the pan, and cook until the liquid begins to thicken. You may need to add in more tomato sauce and broth if the mixture dries out (ideally there should be a small amount of liquid leftover, but you don't want it to be saucy).

5. Transfer the turkey mixture to a 9x13 baking dish, and spread in an even layer across the bottom.

6. Add the remaining ingredients to the squash and yams, and mash or use and immersion blender until you reach a smoother consistency with some pieces remaining. Spread squash mixture evenly over turkey.

7. Place the baking dish on top of a baking sheet in case of spills, and bake in the oven for 40 minutes. The turkey mixture should be bubbling on the sides.

Blue Cheese Stuffed Meatballs, by Cheryl

I made this while still living in Norfolk at least four years ago, but never posted it. I forgot all about it until I was at a loss for dinner and saw that we had ground beef and blue cheese, so I put two and two together! I hadn't made it it years! I think this original recipe idea comes from Rachel Ray, but I definitely modified it to make it my own. It's an easy weeknight meal and paired with some great sauce and some veggies it makes a great dinner. And since we've been buying all of our meats from a local farm it tasted even better. Yum!

Ingredients:

1 lb ground beef
bread crumbs
blue cheese
1 egg
garlic powder
salt
onion powder
oregano
whatever other spices you want to drop in there

Directions:

1) Preheat oven to 350.

2) Mix all of the ingredients except blue cheese in a bowl. Form meatballs with your hands. With your thumb or other finger press a hole in the middle without going through. You may have to press the other sides to keep it together. Fill the hole with the blue cheese crumbles.

3) Bake for 15 minutes or until done.

Slow-Cooker Potato Soup, by Cheryl

Mmm, this is an easy and delicious dish! We had it as a side soup, but this could easily be a weeknight dinner or lunch. We added green onions and some crisp bacon from a local farm, which added a fantastic taste to the soup. Yum!

Ingredients:

3-4 large potatoes or 9 small potatoes, unskinned, scrubbed, and cut into 1-inch pieces
1/2 cup diced onion
4 cups chicken stock or broth
2 garlic cloves, crushed
1 teaspoon salt
2 tablespoons butter
1/2 cup heavy cream

Optional toppings:
Shredded cheddar cheese, sour cream, bacon pieces, sliced green onions

Directions:

1) Add the potatoes, onion, stock, garlic, and salt to the slow cooker. Cook on high for 4 hours or low for 7-8 hours.

2) Add the butter and puree the soup using a handheld immersion blender. Stir in the cream.

3) Ladle the soup into bowls, garnish with the toppings of your choice, and serve immediately.

Figs, with Goat Cheese, Balsamic Vinegar, and Brown Sugar, Oh My!, by Cheryl

I remember my first real experience with figs. It was three years ago when we had just moved to Italy and we had taken a long weekend in Tuscany, more specifically San Gimignano. We ordered figs and prosciutto as an appetizer and my life was never the same! It was the end of the fig season there so we were lucky to have had a taste and that we also didn't have to wait until the next summer (which is what happened after that weekend... no more figs until at least June the next year!) When shopping at Metro, Italy's equivalent of Costco, we stumbled upon cases of figs and knew that it was time again! Our neighbors were eager to give us an easy recipe and we were once again in fig heaven. I miss those huge cases of figs :( I saw a pack of six at the grocery store and knew I had to recreate this snack (though I think that pack cost just as much as an entire case in Italy). This is a great appetizer or snack. Yum!

Ingredients:

Figs
Goat cheese
balsamic vinegar
brown sugar

Directions:

1) Preheat oven to 350.

2) Slice the figs into quarters without cutting all the way through.

3) Top with goat cheese, balsamic vinegar, and a touch of brown sugar. Bake for about 10-15 minutes.

Overnight Oats, by Cheryl

This is great for a quick morning breakfast and it doesn't take that long to prepare! The original recipe comes from here, but I changed it slightly. All you have to do is spend five minutes preparing it the night before and viola! A yummy, filling, and healthy breakfast that can be taken on the go. Yum!

Ingredients:

1/2 cup rolled oats
1/2 cup milk
1 tablespoon plain yogurt
1/2 teaspoon honey (I used real maple syrup)
1-2 teaspoons raisins (I used dried cranberries)
1/8 teaspoon vanilla extract
2-3 pinches cinnamon

Directions:

1) Mix together all of the ingredients, cover, and refrigerate for a minimum of 5 hours before eating. You can eat it cold or heat it up. Top with fruit and/or nuts if desired.

Bluberry Banana Fig Green Smoothie, by Diane

I have quite possibly made the most delish green smoothie EVER this morning. I normally don't make creamier smoothies using almond milk, both for calories and because they are very filling, but this one is a definite exception. This smoothie tastes like candy and a milkshake combined! And it is filled with awesome superfood nutrients to boot, that happen to be wonderful for reproductive issues. YUM.


Ingredients:

1 banana
2 figs (I used mission figs here because they are sweeter!)
1/4 cup frozen blueberries
1/4 cup frozen zucchini
1 cup greens (I used a mix of spinach, chard, and kale)
Sprinkle of cinnamon, turmeric, and ginger
1 tbsp raw organic maca cacao powder (I love Terramazon!!)
3/4 cup unsweetened vanilla almond milk


Directions:

Blend all ingredients until smooth. Enjoy!

Fall Baked Brie, by Diane

Our bookclub this month is devoted to fall, and the majority of what we are making contains pumpkin and squash. But I wanted to create an appetizer that used other fall goodies such as apples and cranberries. This recipe was a huge hit and it will definitely be on rotation for the fall holidays, especially thanksgiving!

The inside- pre-wrap!

Original recipe from: http://www.thespicehouse.com/recipes/baked-brie-with-apples--cranberries-recipe


Ingredients:

1 medium gala apple, chopped and peeled
1/2 cup pecan pieces, chopped
1/4 cup dried cranberries
1 Tablespoon brown sugar, packed
1/4 teaspoon cinnamon
1 Tablespoon butter, melted 1 round (8 ounces) brie cheese 
2 puff pastry sheets, thawed

Directions:


1. Preheat oven to 350F.

2. Combine the apple, pecans, cranberries, brown sugar and cinnamon in small bowl and mix gently. Stir in butter just until ingredients are moistened.

3. Spread puff pastry on an ungreased cookie sheet. You will need 1 1/3 to cover the brie as it's quite tall, so gently press the seams together on one edge.

4. Cut brie in half horizontally. Place one half of brie, rind side down, in the center of the pastry. Spoon half of the apple mixture onto bottom half of brie, spreading evenly. Top with remaining half of brie, rind side up. Spoon remaining apple mixture over top. Begin to wrap the brie with the pastry, one corner at a time, until it is completely covered with pastry. Squeeze the ends together and press down. You can use any remaining pastry to make a fall shape and decorate the top if you want! The above photo is just hand carved leaves I did with a knife.

5. Bake 25 minutes, or until cheese is soft and just begins to melt and pastry is a golden brown.

Pumpkin Pie Spiced Pumpkin Seeds, by Diane

Every year my family and I strive to find a new and amazing pumpkin seed flavor on Halloween. This year, I created one that was so amazing it was worth posting on the blog. Pumpkin Pie Spiced Pumpkin Seeds. I have spent so many years trying to make these seeds taste spicy, salty, sweet, or garlicy, but never did I think to make them taste like the actual delicious thing they came from- PUMPKIN! Brilliant!! The seeds are coated in the same spices you would use if you were making a pie or a latte that is pumpkin flavored, and they didn't last long after I took this photo because they were AMAZING. And GREAT for the immune system and inflammation. Halloween success!!!

Ingredients:

Pumpkin seeds, raw
Cooking spray
Brown sugar
Cinnamon
Nutmeg
Cloves
Ginger

Directions:

1. Preheat oven to 350. Spray 1-2 baking trays with cooking spray (you want the seeds to be spread out in an even layer or they will not cook properly, so depending on the amount of seeds you have you can use multiple trays).

2. If you are using the seeds directly from the pumpkin, rinse them well and strain in a colander to get all the pumpkin gook off them. Then pour them onto a double layer of paper towels, sprinkle with a teeny bit of salt, and cover with another double layer of paper towels to let dry (soggy seeds don't roast as well).

3. Take the dried seeds and place them into a bowl. Coat with a bit of cooking spray (or butter), then sprinkle seasonings on and mix well (hands work best, and in this delicious recipe, liking your fingers is half the fun!). Remember that pumpkin seeds tend to taste very flavorless, so you will need to over-season them to make them taste how you want. I usually use triple of what I would use if they were say, popcorn, and I was seasoning them to eat at the moment.

4. Spread the seeds onto the greased baking tray(s) in an even layer, make sure none are on top of the other. Lightly sprinkle with a final layer of spices (most will actually be uncoated once you spread them out and you want to ensure that the flavor gets baked in!). Bake for 20 minutes, or until seeds are completely crunchy on the inside and the sugar has caramelized. If a taste test shows that the seeds are not ready to eat, flip them over as best you can and cook on the other side until they are done.